Skrei Confit with Venetian Veggies

This is a recipe from German top chef Cornelia Poletto. It was cooked last Friday at the final of the week of Küchenschlacht.  That is a 5 days a week cooking show with more then 2500 episodes now. Each year they crown the home cooking champion  and offer 25000€ for the winner.

Each week the two finalists have to cook a dish from the moderating chef.
Now is the season for skrei. The cod that swims down from the Barent sea and gets caught in Norway.

The fish is simmered or confit in oil. Since the fish does not have its own fat, olive oil is used. The oil has some orange peel in to flavour it.

The Venetian veggies are only cooked a short time. They retain most of their crunch.
Raisins soaked in sweet wine add a special North African vibe to the veggies.

Ingredients for 2:
350 g Skrei or cod
500 ml olive oil
Salt and pepper
Piment d'espelette
2 tbsp orange marmalade
1 strip leek, blanched and divided
Orange peel

1 large carrot
2 stalks celery
6 shallots
A bit of leftover courgette
Olive oil
1 bay leave
75 ml white wine
150 ml orange juice
Salt and pepper
Thyme
1 spring onion

2 tbsp raisins
50 ml sweet dessert wine

100 g Fregula Sarda grande pasta

Soak the raisins in warmed up wine.
Heat the oven to 85 C.

Start with peeling and cutting the veggies, just cut the shallots in halves.
In a pan heat up some olive oil and saute the veggies, season with salt and pepper. They should not get any colour. Add thyme and bay leaf, orange juice and wine. Cook open until veggies are al dente. Scoop them out and reduce the liquid until it is like a syrup.
Cut the spring onion into rings and fry them in a little olive oil, add the veggies and the syrup and season with some piment d'espelette. Now in with the drained raisins.

Season the skrei filets and spread orange marmalade over, fold it over and use the blanched strips of leek to bind them.
Warm up 500 ml of olive oil to 65 C and add some orange zest, put the fish packages in and a thermometer and put that into the oven. You can turn the packages over, when they are not covered completely.
When they are done, get them out of the oil and season them with piment d'espelette.

Cook some Fregola Sarda in salted boiling water.